What is Quinoa & How Do I Cook It?

Quinoa, pronounced “keen-wah,” has been traced back to the ancient Aztecs who considered it a sacred energy source. They called it “The mother of all grains.”

It really isn’t a grain, quinoa is actually a seed of a leafy green plant related to spinach and swiss chard. But it does have some amazing qualities. Unlike grains, Quinoa is a complete source of protein. It is also full of iron, magnesium, potassium and vitamin E.

This gluten-free, protein-packed, power-house is a great source of dietary fiber and can be digested easily. It rates low on the glycemic index compared to whole grains and contains 50 calories less per serving than brown rice.

There are many health benefits to adding quinoa to your diet including the fact that it:

Increases Energy

Aids Digestion

Is Gluten-Free

Lowers Cholesterol

Alternative Protein Source

Internal Cleanser

Relieves Migranes

Lowers Blood Sugar

Plant-Derived Calcium

Aids Weight Loss

Promotes Cardiovascular Health

Provides Antioxidant Support

Relaxes Blood Vessels

Reduces Risk Of Gallstones

Detoxifies The Body

Quinoa expands three times its size when cooked. It’s unique texture is fluffy and creamy, but the tail of the grain adds a crunch. It can be an easy alternative to couscous, pasta, rice. It has a sightly nutty flavor which can be enhanced by toasting it in a dry skillet.

Quinoa can be sprouted (like alfalfa sprouts) and added to salads and sandwiches or ground into flour to create breads and muffins. It can be served as breakfast; a side dish; added to casseroles, chili, soups, stews and stir-fries; or used in place of rice.

How Do I Cook Quinoa:

Apple Cinnamon Quinoa Porridge

1 1/2 cups Water

3/4 cup Quinoa

1 Apple (peeled & cubed)

1 tsp Cinnamon (ground)

1/8 or 1/4 tsp Nutmeg (fresh ground)

pinch Sea Salt

Agave

Bring water to a boil on high heat. Add quinoa, apples, cinnamon, nutmeg and sea salt. Reduce heat to medium/medium-low, cover and continue cooking about 15 minutes. Turn heat off and let sit, covered for 5 minutes. Fluff with a fork. Drizzle agave on top.

I originally heard about quinoa several years ago. I even bought some thinking that I would try it. I never did because I didn’t know what to do with it. That package sat in my cupboard for over a year before I finally got up enough courage to try it. Now it is one of my favorite ingredients and my body always seems to be thanking me for eating it. I hope these recipes inspire you to try it too.

It is no surprise that vegetarians, vegans and people with gluten-sensitives all are huge fans of this amazing little seed. Maybe with a little more exposure it will gain raving fans among the masses.

I am dedicated to supporting you in your journey towards a healthy lifestyle, please Contact Me for more information about healthy ingredients, healthy recipes or other ways I can help you in your journey.

10 Responses to What is Quinoa & How Do I Cook It?

YUM-ee! Apple Quinoa Porridge – sign me up! I made ginger coconut quinoa last night and it was super yum so am excited to flare it up again with your recipe. And I didn’t know I could dry roast it in a skillet pan for a nutty flavor – thanks for the facts + tips!

Heather this is great! I think I could even get my KIDS to eat it! Our whole family are rediscovering cooking together, eating great food and spending quality time over healthy meals. These recipes change the perception that healthy is not fantasticaly delish! YUM!

That’s great that you are rediscovering cooking together. Your kids would probably like these recipes. Most people do. Healthy food can taste good. I have a cookbook for sale that you should check out. It is full of great recipes that are healthy and they taste great. http://www.we-be-healthy.com/recipes/